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Asiago Stravecchio

A Slow Food Presida cheese made by small dairies in the Asiago Plateau in the Veneto, North Eastern Italy, for over a thousand years using ancient methods. Aged for at least 18 months, it is hard and grainy in texture.

Equally as good on a cheeseboard as it is grated over pasta. Especially great to nibble with Colosia Fino